Bangkok Penicillin

I’ve found that making sour drinks with Asian flavours works really well: Asian countries generally use a lot of acidity in their food so it’s a logical mirroring. Making sours in this style is therefore sort of a signature of mine, largely because I love making the distillates – you can get a lot of flavour into them from the spices – but also because you can build a really balanced drink.

This one was designed to echo all the flavours in a Thai ginger chicken dish, which is someth